Good morning all,
I think I may have made a mistake when brining a couple of pork butts yesterday, but I also think it's probably ok and that I'm thinking too much about it.
So I saw some recipe the other day for a brine and it called for a little bit of apple cider vinegar, or at least I thought I saw that. So I put in about 3/4 cup in my little over a gallon brine. When I pulled the pork shoulders out about 24 hours later, much of the meat was grey and I'm assuming that's from the vinegar kind of 'cooking' the meat. The grey part smelled a bit like vinegar as well. Is the meat going to be okay? I have them out smoking right now so we'll see in a few hours.
Thanks in advance
I think I may have made a mistake when brining a couple of pork butts yesterday, but I also think it's probably ok and that I'm thinking too much about it.
So I saw some recipe the other day for a brine and it called for a little bit of apple cider vinegar, or at least I thought I saw that. So I put in about 3/4 cup in my little over a gallon brine. When I pulled the pork shoulders out about 24 hours later, much of the meat was grey and I'm assuming that's from the vinegar kind of 'cooking' the meat. The grey part smelled a bit like vinegar as well. Is the meat going to be okay? I have them out smoking right now so we'll see in a few hours.
Thanks in advance
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